Fall recipes: Sauerbraten from Bastone Brewery Royal Oak

Royal Oak’s Bastone Brewery is a Belgian influenced brewpub known for its relaxed and friendly atmosphere, and award winning beer.

Under the guidance of executive chef Robert Young, the menu focuses on authentic European entrees. Chef Young’s approach to menu features is a departure from the norm, as he often incorporates one main ingredient into three distinct menus—for Bastone, Vinotecca, and Café Habana. This helps him maintain high quality in the kitchen, while keeping food costs low. 

Chef Young recently shared his recipe for Sauerbraten with examiner.com, which uses Bastone’s own Roktoberfest beer. 

Sauerbraten is a German style pot roast, usually beef (other meats such as venison, lamb or pork may be used), which is marinated in a mixture of vinegar, water and spices. It is traditionally served with red cabbage, potato dumplings, spatzle (my fave), potatoes or noodles.
 

Saurbraten

• 6 lbs beef sirloin
• 1 lb celery
• 1 lb carrots
• 1 lb white onions
• 6 oz red wine vinegar
• 16 ounces beer – Roktoberfest – Bastone Brewery
• 4 bay leaves
• 1 cinnamon stick
• 1 lb ginger snap cookies
• 4 oz gin
• 6 juniper berries
• salt and pepper to taste

1. Cut sirloin into 6 even sized pieces
2. Chop vegetables and add in a large container
3. Add all remaining ingredients (except for gingersnap cookies)
4. Let marinate for 24 hours (best if marinated for 4-5 days)
5. Remove beef from marinade and sear in a thick bottom pan
6. Place in an oven proof container add vegetables and pour marinade over beef and veggies
7. Seal container with foil and bake for 3.5 hours at 325 degrees.
8. Remove meat from container and thicken sauce with gingersnap cookies

Bastone is located at 419 South Main Street in Royal Oak.  Call 248.544.6250